Tandoori-Style Chicken

(adapted from Madhur Jaffrey's Indian Cooking)

My first Indian dish, thanks to Archana, who got this great cookbook for me as my Secret Santa in December, and who took me spice shopping at the Indian grocery store. I started with this recipe partially because I had all the ingredients on-hand (thanks to that grocery trip!). It was delicious! As you can tell  from the picture, I probably should have included a vegetable, but hey - this was a first attempt.

Did you know that tandoori chicken's red color actually comes from food coloring? I didn't! I skipped that part, obviously.

So, I've always avoided recipes that require marinating. I just don't plan that far ahead. But what happened here was that I started making it, realized it was going to have to marinate for 6-24 hours, and so I went for it. I made the marinade for the chicken, let it sit overnight, and then just popped it in the oven the next night! It was great, actually. The marinade process was minimal on the first night, and then the actual cooking the next night was even simpler. To more marinades!

The red sauce on the side is mango pickle (thanks again, Archana and the Indian grocery store!) - I kind of feel about it the way I feel like hot wing sauce: I'm not sure if I like it, but I can't stop tasting it. Very tangy.

Anyway, this was really, really tasty, and I can't wait to try more recipes from this book.

I halved the recipe, but I've provided the full 4-6 serving version here.

2.5 lbs chicken pieces, skinned (legs, breasts, or both)
1 tsp salt
1 juicy lemon
1 3/4 cups plain yogurt
1/2 medium onion, peeled and quartered
1 clove garlic, peeled
3/4 inch cube fresh ginger, peeled and quartered
1/2 fresh, hot green chili, roughly sliced (I totally had the wrong kind, but it worked well enough)
2 tsp garam masala
Lime wedges (I bought these, and forgot to use them)

NIGHT ONE: MARINATE
Cut two long slits on each side of each part of the legs and/or breasts. The slits shouldn't start at an edge, and they should reach down to the bone.

Spread the chicken pieces out on one or two large platters. Sprinkle half the salt and squeeze the juice from 3/4 of the lemon over them. Turn the chicken pieces over and do the same on the other side with the rest of the salt and lemon juice. Set aside for 20 minutes.

Meanwhile, combine the yogurt, onion, garlic, ginger, green chili, and garam masala in the container of an electric blender or food processor. Blend into a smooth paste. Empty the paste into a strainer placed over a large bowl. Push the paste through.

Put the chicken in a gallon-sized ziploc bag, and pour in the paste. Seal the bag and use your hands to mix the chicken in the marinade, making sure the marinade gets into the slits in the chicken. Place in the refrigerator for  6-24 hours.

NIGHT TWO: BAKE
Preheat the oven to its maximum temperature. Take the chicken pieces out of the bag and arrange them in a large shallow baking pan in a single layer. Bake for 20-25 minutes or until just done. Serve hot, with lime wedges if you remember them.

Fried Sweet Plantains

(from Tyler Florence's recipe on FoodNetwork.com)

Well, fry me in butter and sugar, and call me hooked on plantains! This recipe is a doozy when it comes to fat content, but mmm, oh-so good. The sauce was just perfect. I mean, I guess you can't really miss with brown sugar and butter. The cinnamon was really nice, too. And they are simple and quick. We had them as a side, but I think they'd make a good dessert or accompaniment to breakfast.

Next time, I'd cook them a little longer than the original recipe called for (I've made that adjustment below). Also, I'd love to try a version cooked in ramekins in the oven - you'd slice up the plantains, mix them with brown sugar, cinnamon, and vanilla, put maybe 1 tbsp. of butter in each ramekin (1/2 tbsp on top, 1/2 on bottom?), then bake them up for a few minutes and have 'em for breakfast. Whaddya think?

But here's how I did it this time:

3 ripe, black plantains
5 tbsp unsalted butter, divided
1 tsp ground cinnamon
1 tsp natural vanilla extract
2 tbsp brown sugar

To peel the plantains: first, cut off ends and discard. Then, with a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Cut the plantains in half lengthwise.

Heat 4 tbsp of the butter in a large skillet and place over medium-low heat. Fry the plantains in a single layer, until golden on the bottom, then flip with a spatula. Add the cinnamon, vanilla, and sugar and let cook a couple more minutes, until the sugar begins to caramelize and the other side of the plantain has started to turn golden.

Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.

Mulled Wine

Joef made pretty much the best mulled wine we've ever had tonight. Yeah, it's the middle of May - not quite mulled wine season, but it's been raining for about five days straight, and we needed some relief from the damp.

This is sweet, spicy, strong, soothing - everything you want in mulled wine. There are a good number of ingredients, but it doesn't take long to make, and it's worth it. The vanilla really made it. It was just perfectly balanced.

1 small orange, sliced thinly into discs
8 cloves, whole
1 vanilla bean, sliced in half lengthwise
5 cardamom seeds, whole
3 peppercorns, whole
2 3-inch cinnamon sticks
750 mL dry/spicy red wine (we used Crianza, but others would work)
1/4 cup cognac (substitute: brandy)
1/4 cup sugar in the raw
1 cheesecloth
String

Place all the spices - cloves, vanilla bean, cardamom, peppercorns, cinnamon - on top of the cheesecloth, and tie the corners of the cloth together with the string to form a closed pouch - like a teabag! Place all ingredients into a small pot and heat on medium-low for about 10-15 minutes until hot. Do not boil.

Strain liquid through a mesh sieve into a bowl. Ladle into glasses and enjoy!

Chocolate Lava Cake

(from...sigh...Woman's Day)

This is how much I love my husband: I, against my better judgment, bought a copy of Woman's Day magazine because it had a picture of a chocolate lava cake on the cover ("We *heart* this 15-minute warm chocolate dessert!") and it seemed like he might die of privation if we didn't go home and make it immediately. And yes, yes, the cake was worth the obnoxious magazine purchase.

This is the second time I've made these, and I will say there is one thing I can't figure out. The recipe says you're supposed to take the ramekins out of the oven, let them sit for under a minute, and then flip them over to let the cake drop out. Number one, those things are baking-hot and it's not easy to maneuver a ramekin with giant oven mitts on. Number two, I just can't get them to pop out all nice and pretty. Some of the cake inevitably gets left behind in the ramekin. Maybe if I let it sit in there longer. In any case, I gave up and opted for just serving it right in the ramekin. Now, this means you can't see the melty, molten chocolate center (it's there, I tell you!), but hey. Use your imagination.

For two mini-cakes:
4 tbsp unsalted butter (gasp), plus more for the ramekins
1 tbsp flour, plus more for the ramekins
1/3 cup bittersweet chocolate chips (these are a few of my favorite thiiiiiings...)
1 large egg + 1 large egg yolk
2 tbsp granulated sugar

Heat oven to 450. Butter two 6 oz ramekins and dust the insides with flour.

Place the butter and chocolate in a glass bowl and microwave on high in 20-second intervals, stirring after each, until the chocolate is melted and smooth.

Using an electric mixer, beat the egg and sugar in a medium bowl until thick and lighter in color, about 1 minute. Add the melted chocolate and flour and beat until combined and smooth.

Divide the batter between the two ramekins, and bake until the edges are set, about 8-10 minutes. (Here's where it gets...difficult.) Let stand for 15 seconds. Run a knife around the edge, then invert each cake onto a plate (if you figure this out, tell me; otherwise, just eat it out of the ramekin). Dust with confectioner's sugar if you have it, and garnish with mint if you just happened to have made mint juleps.

Bean and Pasta Soup with Broccoli Rabe

I don't quite know what was wrong with me, but I used to not be a fan of soups like these. Some foolish phase of my youth, no doubt. Because I didn't just tolerate this soup - I really loved it. Like, I could crave this soup in the future. I plan to add it to the usual rotation (clam sauce, carbonara, meat sauce, amatriciana, tomato sauce, takeout, takeout, repeat...). It's simple, satisfying, delicious, and makes you feel somewhat healthy. And as I'm not one of those people who won't eat hot, thick soups in the summer, I see no reason why that season's approach should stop me, either.

So, let's get to it:

1-2 slices pancetta, thick-sliced, chopped
1 small yellow onion, diced
8-10 baby carrots, sliced thin
1 stalk celery, sliced thin
2-3 cloves garlic, minced
Ground pepper
Pinch or two rosemary
Olive oil
Generous handful or so broccoli rabe, stems mostly removed
8 cups chicken broth
2 cans cannellini beans, rinsed and drained
1/3-1/2 lb small, short pasta
Parmesan cheese for serving

Add the pancetta, onion, carrots, celery, garlic, rosemary, and ground pepper to taste to a tablespoon or two of olive oil in a pot over medium-high heat. Stir ingredients to coat in olive oil and allow to soften a bit and become aromatic.

When the onions become translucent, stir in the rabe. Heat with the other ingredients until it begins to wilt, then add the chicken broth and let the rabe wilt completely. Add the cannellini beans, bring soup to a boil, and turn down to low and partially cover to simmer for 15-20 minutes.

Turn up the heat to bring to a boil again, and add your pasta. Cook until pasta is al dente. Pour soup into bowls and serve with grated parmesan cheese.

Frozen Mint Juleps

(adapted from Emeril Lagasse)

Attention all: I LOVE this drink! Joef made a great mint julep last year for the Kentucky Derby, and this one - for me, at least - and this year he topped it. It's probably a little sweeter and mintier, and the frozen/blended factor was a nice change of pace. If you wanted to go more traditional, you could probably use the same recipe and just not blend the ingredients with ice at the end, instead just adding ice cubes. In any case - fantastic!

For one pitcher:
3/4 cup sugar in the raw
1/2 cup water
1 cup fresh mint, coarsely chopped, plus additional sprigs for garnish
1 cup bourbon (we used Noah's Mill - soooo good, and as Joef would like me to note, 57%)
3 cups ice

In a small pot, heat water and sugar over medium-low, stirring until sugar has fully dissolved. Remove from heat. Add mint and set aside to cool.

When mixture has cooled, strain out the mint leaves with a fine mesh strainer. This is your syrup.

In a blender, combine ice, syrup, and bourbon. Blend until smooth. Serve with mint garnish and it's off to the races!

Soy Vay Stir Fry

This is one of those posts where I feel like I'm cheating a little bit. I don't really know what I'm doing when it comes to stir fry. And really, I'm not doing much - the sauce (Soy Vay Veri Veri Teriyaki) really does most of the work. So now that that I've caveated the heck out of that, I'm going to post "my" "recipe" anyway, because it was delicious.

Can I add another caveat? I really don't know the measurements or cook times for this. I assume that most people do what I do - just throw in a bunch of stuff until it seems right (lucky me, I had leftover ingredients from the Smoked Pineapple Chicken). So this is kind of how it went:

Peanut oil
2-3 cloves garlic, chopped
1 small yellow onion, chopped
8-10 baby carrots, sliced
4 dried tien tsin chiles, whole (optional)
1 lb chicken breast, cut into cubes
1/2 green bell pepper
1/2 red bell pepper
Handful or so of snow peas and/or sugar snap peas
Soy Vay Veri Veri Teriyaki, or stir fry sauce of choice
1.5-2 cups rice

Pour peanut oil into a wok over medium-high heat, and add garlic, onions, and carrots. Let that soften a bit and get flavorful, then add the chicken and heat, stirring around occasionally, until cooked through. (This is where I should have added the chiles, too, so that their heat could do their work - maybe even with the garlic. As it was, I added them with the veggies and it was too late for it to get spicy. I added some habanero flakes after the dish was cooked to make up for it.)

When chicken has cooked, add the bell pepper and snow peas, along with Soy Vay sauce. How much? Enough so, you know, you have a sauce for the rice that you'll serve this over. A good glugs and a couple pours. Eyeball it. Cook, stirring everything around to get coated in the sauce, for a couple minutes, depending on how firm you want the peppers and peas to be (I like them to have a little crunch). Serve over rice.